BenDoCo I'm getten too old for this s**t Bronze Donating Members 4,509 Member For: 11y 13d Gender: Male Location: A big bridge over a river in South Australia Posted 19/09/13 10:28 AM Share Posted 19/09/13 10:28 AM and I had Link to comment Share on other sites More sharing options...
JETURBO ...JD TUNING ADELAIDE... Gold Donating Members 23,708 Member For: 15y 10m 20d Gender: Male Location: Adelaide Posted 19/09/13 10:29 AM Share Posted 19/09/13 10:29 AM Oh dear, eat the box Causetastesbetter 1 Link to comment Share on other sites More sharing options...
Pixy Angel Expert Donating Members 9,132 Member For: 19y 1m 24d Gender: Male Location: North Jamberoo, NSW Posted 19/09/13 10:30 AM Share Posted 19/09/13 10:30 AM home made............I brought some S&P squid a few weeks ago try to get the kids to eat something different and BAM!! loved it now which has got me thinking. Dinner for tomorrow is................. ^^^^ Link to comment Share on other sites More sharing options...
ms700 Moderating Team 10,170 Member For: 21y 2m 20d Gender: Male Location: Sydney Posted 19/09/13 10:31 AM Share Posted 19/09/13 10:31 AM Eagle boys?Fcuking kidding arent ya?dont think id slump that low, even after a hard night on the turpsdefo not eagle boys leftovers 2 Link to comment Share on other sites More sharing options...
The Jizard GONE FULL WIZARD Donating Members 1,617 Member For: 15y 3m 14d Gender: Male Location: 720 East Kensington Road Posted 19/09/13 10:31 AM Share Posted 19/09/13 10:31 AM Some home made salt and pepper squid with garlic aoli Link to comment Share on other sites More sharing options...
JETURBO ...JD TUNING ADELAIDE... Gold Donating Members 23,708 Member For: 15y 10m 20d Gender: Male Location: Adelaide Posted 19/09/13 11:52 AM Share Posted 19/09/13 11:52 AM Hahaha Link to comment Share on other sites More sharing options...
Bizkets is Drunk? Too heavy needs boost Member 5,929 Member For: 10y 8m 14d Gender: Male Location: Adelaide Posted 19/09/13 12:09 PM Share Posted 19/09/13 12:09 PM Bella pizza all the way stuff eagle boys. Link to comment Share on other sites More sharing options...
Mrs Jeturbo Bob the Freaking Builder Donating Members 10,805 Member For: 14y 7m 7d Gender: Female Location: SA Posted 29/09/13 10:53 AM Share Posted 29/09/13 10:53 AM Hey panda....Question I gotta make this for the weekend for a combined three peoples birthday party I got my black fondant white fondant circle cutters the glue stuff (sugar whatever it's called)My infant smoother, cutter, blah blahI think I'm all set but I got one question...I am making Mississippi mud cake for the cake (the bakels mix) as I'm lucky enough to have a good bloke who gave me a 15kg bag Should I use chocolate gnash to ice it before the fondant? Or chocolate buttercream? Which is easier ...?Or better?I mean for me buttercream I would have thought would be easier to work with... Am I crazy? Last time I used gnash it's just messy when your trying to use white fondant...Am I nuts.. I have gotten a lot more practice icing etc since I used gnash for the cake last time... Should I try that it butter cream is fine???Thanks ya legend Link to comment Share on other sites More sharing options...
Mrs Jeturbo Bob the Freaking Builder Donating Members 10,805 Member For: 14y 7m 7d Gender: Female Location: SA Posted 29/09/13 10:55 AM Share Posted 29/09/13 10:55 AM And butter cream is cheaper Aswell I think Link to comment Share on other sites More sharing options...
Never had any say Panda I <3 Floods Silver Donating Members 11,198 Member For: 12y 8m 19d Gender: Male Location: South West QLD Posted 29/09/13 12:45 PM Share Posted 29/09/13 12:45 PM Personally I think its a crime to put buttercream on mud cake.. But to me difficulty wise they are same same. Bakels mix is actually pretty nice stuff just maybe bump your oil up a smidge and add in a dash of chocolate paste if you have it. It's also very easy to over mix and that'll give you a tough cake.. Keep your mixing times to the lower end of what's recommended and bear in mind that a decent household mixer is a lot more efficient than a large scale bakery mixer. If you use ganache, whip it like we discussed earlier, pallet it onto the cake, refrigerate just long enough to make the ganache set, then remove it and heat your pallet knife with boiling water, dry it off and smooth the cake as best as you can (keep cleaning, heating drying your knife).. Then stick it back in the fridge for say 30 minutes (depending on side of cake). After that you're set to cover it with your white stuff.. If the ganache is cold it won't make a mess very easily.. But whether you use butter cream or ganache, the smoother the surface is prior to fondant or plastic icing etc, the easier and less smoothing required after.. If there is substantial pitting in the cake surface you can also bog that with small amounts of fondant prior to the ganache/buttercream coating.. Link to comment Share on other sites More sharing options...
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